Pictureperfect puds to make the most of summer berries and stone fruits
Blueberry cheesecake pavlova
HANDS-ON TIME 30 mins TOTAL TIME 1 hr 45 mins, plus cooling SERVES 8-10 \ V GF
4 medium egg whites 225g caster sugar 2 tsp cornflour 1 tsp white wine or cider vinegar
For the filling and topping 500g blueberries 50g caster sugar 2 limes 300g full-fat soft cheese 300ml whipping cream ½ tbsp vanilla bean paste or extract 1 or 2 oaty or shortbread biscuits*, crushed (optional) mint leaves, to garnish
Whip up a relaxed, dig-in summer pud, perfect for parties and gatherings.
1 Preheat the oven to 150°C, fan 130°C, gas 2. Line a large baking tray (at least 28 x 38cm) with baking paper.
2 Put the egg whites into a large mixing bowl with a pinch of salt.
Using an electric whisk, start to beat them on a low speed until quite frothy. Gradually increase the speed and continue to whisk to stiff peaks (starting slowly creates a stronger structure). Add the sugar, a spoonful at a time, whisking well, until you have a stiff, shiny meringue. Finally, mix in the cornflour and vinegar.
3 Spoon the meringue onto the lined tray and spread out to a rectangle about 25 x 35cm, lightly swirling the surface and making the sides a little higher.
Put in the oven and immediately reduce the temperature to 120°C, fan 100°C, gas ½. Bake for 1½ hours. Turn off the oven and leave the pavlova inside to cool down and dry out, for at least 1 hour, or longer if possible.
4 Make the blueberry drizzle by putting 200g blueberries into a small pan with 25g of the sugar and the juice of 1 lime.
Cover and cook gently for 5 minutes or until the blueberries have burst and look saucy. Whiz to a smooth purée and set aside to cool; chill until needed.
5 For the cheesecake filling, put the soft cheese, cream, vanilla, the remaining 25g caster sugar and the grated zest and juice of the remaining lime into a mixing bowl. Whisk together until thickened but still spreadable. Chill until needed.
6 When ready to assemble (up to 2 hours before serving), carefully peel the base paper from the meringue and transfer it to a serving platter or board. Spoon the cheesecake filling over the top, spread it out then scatter with the biscuit crumbs, if using, and the fresh blueberries. Drizzle with some of the blueberry purée (serve the remainder in a jug), and scatter with mint to serve. *Use gluten-free biscuits if required.
■ 425cals; 24g fat (16g sat fat); 5g protein; 1g fibre; 46g carbs; 43g total sugars; 0.4g salt
GET AHEAD
The pavlova base can be made up to a week ahead if stored in an airtight container. Make the cheesecake filling and blueberry drizzle up to 24 hours ahead.
RECIPE: TAMSIN BURNETT-HALL.
Chocolate and cherry ‘nice cream’
HANDS-ON TIME 15 mins TOTAL TIME 15 mins, plus freez
